Low Point Creamy Chicken Enchilada Soup

Ingredients

• 4 ( 4 oz.) chicken breasts raw and thawed or 2 cups cubed or shredded cooked chicken 
• 1 (14 oz) can diced petite tomatoes, not drained
• 1 (10 oz.) can red enchilada sauce
• 1 (15 oz.) can black beans, drained
• 2 cups frozen corn, thawed
• 1 (4 oz.) can diced green chiles
• 3 cups reduced sodium chicken broth 
• 1 Tbsp minced garlic
• 1 Tbsp taco seasoning
• 6 oz. light cream cheese ( I use Kroger’s light cream cheese) at room temperature, softened
• 4 Tbsp non fat plain or Greek yogurt at room temperature
• Top with non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points

Instructions

1. Stove Top Directions:
   Place chicken, beans, enchilada sauce, corn, green chiles, tomatoes, taco seasoning, and chicken broth into large dutch oven pot and cook over medium high heat on the stove top.
   Cook for 30-35 minutes (if using raw chicken) or until chicken is cooked through. If using cooked chicken, simmer on medium high for 15-20 minutes. 
   Remove chicken from pot and shred chicken ( if using raw chicken) and then it place back into the pot. 
   Cut the cream cheese into small cubes and add stir the cubes into the soup mixture. 
   Then stir in the fat plain Greek yogurt.  
   Continue stirring until the cream cheese has melted completely into the soup. Remove from heat and serve. 
   Top with non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points
2. Crock Pot Directions:
   
   Place chicken, beans, enchilada sauce, corn, green chiles, tomatoes, taco seasoning, and chicken broth into crockpot and cook on low for 4-6 hours.
   Remove chicken from crockpot and shred chicken and then place it back into the crock pot. 
   Cut the cream cheese into small cubes and add stir the cubes into the soup mixture. 
   Then stir the non fat plain Greek yogurt.  
   Continue stirring until the cream cheese has melted completely into the soup. Remove from heat and serve.  
   Top with non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points
3. Instant Pot Directions:
   
   Place chicken, beans, enchilada sauce, corn, green chiles, tomatoes, taco seasoning, and chicken broth into the Instant Pot. Stir to combine.
   Cover the Instant Pot and secure the lid. Press the manual or pressure cook button and set the timer to 10 minutes. Make sure valve is set to “sealing.” When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.” Remove the lid.
   Take out the chicken and shred it. Place it back into the Instant Pot.
    Stir in the cream cheese and non fat Greek yogurt. Continue stirring until the cream cheese has melted completely into the soup. Remove from heat and serve. Top with non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points

Makes 9 (1 and 1/4 cup) servings

2 Points® per serving*point value does not include optional toppings

Nutrition Information:

YIELD:

 9 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 201TOTAL FAT: 8gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 13mgSODIUM: 405mgCARBOHYDRATES: 17gNET CARBOHYDRATES: 15gFIBER: 2gSUGAR: 5gPROTEIN: 15g
Source: Thepounddropper.com